This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cold Cantaloupe-Tangerine Soup
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- #83736
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cantaloupe (3 pound size), chilled
1 can (6 ounce size) frozen tangerine or orange juice, partially thawed
mint sprigs, for garnish
directions
Cut cantaloupe in half, scoop out and discard seeds. Scoop flesh from shell.
Whirl cantaloupe and semi-thawed juice in blender until smooth. If desired, chill soup for up to 24 hours.
Before serving, whirl again to blend, pour soup into bowls. Garnish with mint.
added by
Friday13
nutrition data
Nutritional data has not been calculated yet.
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